pepperoncini, sun-dried tomatoes, fresh herbs, grilled chicken, crispy chickpeas, sunflower seeds, and a creamy hummus dressing.
We have so much love for this flavor BOMB of a pasta salad. Orzo is our favorite pasta of choice, but it will be just as delicious with any alternative. This is a filling, gut-friendly bowl perfect for meal-prepping. All you need to do is layer the bottom of your container with the dressing, then pour the orzo salad over the top before sealing and refrigerating.
This is a recipe I promise you'll want to stash in your pocket. Crispy cucumbers, crunchy chickpeas, juicy tomatoes, and zingy pepperoncinis. The creamy hummus dressing is quite literally the bow on top. B-E-A-utiful.
"Perfect for summer picnics. So fresh, bright, and flavorful."
If you make this orzo salad, please leave a comment below or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to every comment. Snap a picture of your recreation and tag me on Instagram! Looking through the photos of recipes you all have made is the favorite part of my day! <3
Orzo Salad
Ingredients:
ORZO SALAD:
8-10 oz. orzo (cooked according to package)
8 oz. grilled chicken, diced
1 cucumber, sliced
1/4 - 1/2 c sun-dried tomatoes, julienned
1/2 c cherry tomatoes
2 handfuls sunflower seeds
Pickled red onion
1 bell pepper, chopped
Salt, pepper, to taste
Fresh dill and parsley, chopped
1 can chickpeas (drained, rinsed) - season with 1/2 tsp garlic powder, curry powder, and paprika
HUMMUS DRESSING:
2 tbsp hummus
2 tbsp plain Greek yogurt
1 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp lemon juice + 1 tbsp pepperoncini juice
Salt, red pepper flakes, to taste
Water, to thin
(Serves 4)
Method:
1. Preheat the oven to 400 F.
2. Cook the pasta in boiling salty water, according to the package. Drain and set aside to cool.
3. Add the chicken breasts (if using) and chickpeas to a greased and lined baking sheet with a sprinkle of olive oil, salt, pepper, garlic, curry powder, and paprika. Toss them around and bake ~15 minutes, tossing everything around halfway through baking. Once the chicken is done baking, allow to cool 5 minutes before dicing it into cubes and setting aside.
4. Slice the tomatoes, cucumber, bell pepper, and pepperoncini.
5. HUMMUS DRESSING: Add all the ingredients to a small bowl or jar and mix until smooth and drippy. The amount of water you add will determine the consistency.
6. In a large bowl, mix together the pasta, chopped veg, chickpeas, herbs, chicken, pickled red onion, sunflower seeds, and the dressing (unless you are meal-prepping). I also like to add arugula to my salad! Enjoy :)
*Nutritional values may vary based on what you use.
Calories (1 serving) | Carbs (g) | Fat (g) | Protein (g) |
458 | 48 | 15 | 33 |